Cysteine induces resistance of lactobacilli to erytromycin and azytromycin

The Laboratory of Microbial Genetics is dedicated to study the biology of Lactobacillus vini strains isolated from ethanol fermentation industries and their tolerance to different forms of environmental stresses. We have started the enterprise of producing recombinant strains for gene functional characterization in the Laboratory of Lactic Acid Bacteria and Prebiotics. The amino acids cysteine was thought to be added to the medium to increase aerobic growth rate and to increase efficiency of transformation.
Source: International Journal of Antimicrobial Agents - Category: Drugs & Pharmacology Authors: Tags: Letter to the Editor Source Type: research